Lobsters en Casserole

Ingredients

• some boiled Lobsters
• a little butter
• a little Madeira
• some Spanish sauce
• some tomato puree
• a little cayenne

Method

1. 1

   Cut lobster tails into collops and arrange in a circle on a casserole.

2. 2

   Fry shallots in butter, add Madeira, then pour over the shallots a mixture of Spanish sauce and tomato puree.

3. 3

   Boil for 5 minutes, add cayenne, and pour over lobster.

4. 4

   Warm in the oven for 10 minutes and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 362. The excerpt below is the record exactly as published.

Lobsters en Casserole. — Cut the tails of some boiled Lobsters into collops (small pieces) Jin. thick, and arrange them in a circle on a silver casserole. Fry some chopped shallots in a little butter for two or three minutes, then pour in a little Madeira, and finish cooking. When done, pour over the shallots some Spanish sauce and tomato puree mixed in equal quantities, stir and boil it for five minutes, and dust in a little cayenne

Cook this with the app: pantry check, scaling, and the assistant.